Chipotle Chile Slaw

3 chipotle chilies
1 garlic clove
1 cup mayonnaise
1 salt and black pepper
1 few drops lemon juice
1/2 cabbage, coarsely shredded

If using dried chipotles, rehydrate by soaking in hot water until softened. Using a mortar and pestle or food processor, mash or puree chilies with garlic clove. Blend into mayonnaise.

Stir mixture into shredded cabbage, seasoning to taste with salt, pepper, and a few drops of lemon juice if desired. Refrigerate until ready to serve.

Servings: 8